How to make
Scrape and clean the mussels well, remove the open and damaged ones. Pour enough water to cover them and boil them with 1 bunch of chopped parsley, 1 head chopped onion, garlic and spices, no white pepper. Cook the mussels for 5 minutes on high heat. The dish is then shaken vigorously and boiled until the mussels open, and is occasionally shaken again.
When all the mussels open, add some oil and remove the dish from the fire. The broth is filtered, and the shells of the mussels are removed from one side. Other shells with meat are arranged in a suitable container. In a separate dish, put the remaining chopped onions with the wine and boil until the volume is reduced by half, then add 1 1/5 cups (300 ml) of mussel broth and finally, add flour and breadcrumbs that have been pre-fried in 1 tbsp of butter.
Boil until it thickens, sprinkle with salt and white pepper. Mussels are covered with the resulting sauce. Before serving, sprinkle with lots of parsley.
